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Home » Desserts » Cake and Cupcakes » Lemonade Bundt Cake

Lemonade Bundt Cake

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This Lemonade Bundt Cake is a summer-y spin on a classic lemon Bundt and it’s sure to brighten up your day. Infused with real lemon and lightly dusted with confectioners’ sugar, we’re keeping things sweet and simple. Instead of a frosting or glaze, each serving of this light, moist cake has a pour of a custard-like lemon dessert sauce.

Lemonade bundt cake with creamy lemon dessert sauce.
Moist lemonade Bundt cake.

Our lemonade Bundt cake recipe is just as perfect for potlucks and barbecues as it is during mid-winter citrus season. It’s a tasty lemon Bundt cake that is one you’ll want to make year-round since lemons never go out of season.

If you’re a fan of all things lemon, this cake has your name on it! (And so does our Blackberry Lemon Bread, Lemon Custard Pie and Triple Lemon Cheesecake Bars. 😉 )

What is a Bundt Cake?

A Bundt cake is a molded cake baked in a ring-shaped pan with a distinctive design. As the cake bakes, it takes the shape of the design. The baked cake resembles the pan design when inverted.

Bundt pans need a good oiling or greasing to prevent them from sticking to the pan.  A basting brush is ideal to get down in the cracks and crevices.  We have also found that Pam Baking Spray works quite well.  With our modern technology manufacturers are now producing Bundt pans with non-stick surfaces.

Why This Recipe Works

Lemonade Bundt cake is bright, sunny, and refreshing, with the perfect balance of sweet and tart.

It is super easy to make and is very much like a moist lemon pound cake.

Instead of butter, which is commonly used in pound cake recipes, we used oil to keep this lemonade cake extra moist and tender. It slices easily, even when it’s cold, straight from the refrigerator.

Our lemonade Bundt cake is:

  • dreamy and delicious with a vibrant and refreshing lemon flavor
  • a simple Bundt cake recipe that works for all occasions
  • moist and tender
A slice of lemon Bundt cake with lemon dessert sauce being poured
A lemon dessert sauce is poured on the cake

The Ingredients

If you’ve never made a Bundt cake before, this lemonade Bundt cake recipe is simple and straightforward.

Since this moist Bundt cake recipe calls for oil instead of butter, you don’t have to wait for the butter to soften. It is quick and easy to prepare.

The cake ingredients include real lemon juice and lemon zest, which gives it that tangy, pucker-y lemonade flavor.

To make this Lemonade Bundt cake, you will need the following ingredients:

  • all-purpose flour
  • baking powder
  • table salt
  • milk
  • vanilla extract
  • freshly squeezed lemon juice
  • lemon zest
  • eggs + one egg yolk
  • sugar
  • vegetable oil

Make sure you have a proper-sized Bundt pan (one that can hold 10-12 cups of cake batter).

An Easy Lemonade Bundt Cake Recipe

Just a few minutes of prep time and this delicious lemonade Bundt cake is oven-ready!

Before you begin, it’s extra, extra important to prepare your Bundt cake pan. Butter and flour it well, making sure to get into every crevice, to prevent the cake from sticking. This step is especially crucial when it comes to Bundt cakes and even more so if the pan has a really intricate design.

We’re giving you a brief summary of our lemonade cake recipe below but be sure to refer to the full printable recipe card at the bottom of the page for all of the details.

  1. In a large bowl, combine the dry ingredients and set aside.
  2. In a pitcher or dish, mix the milk, vanilla, fresh lemon juice and zest.
  3. Add the eggs, egg yolk, and sugar to a large mixing bowl. Beat at high speed with an electric mixer until the mixture triples in volume and forms a ribbon when lifting the beaters. Gradually drizzle in the oil while beating. 
  4. Reduce the mixing speed to low and add the reserved milk mixture alternately with the reserved dry ingredients and mix just until combined. Do not over mix.
  5. Pour the batter into the prepared Bundt pan.
  6. Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out almost clean with just a few crumbs.
  7. Set the cake on a cooling rack for 15 minutes. Flip it upside down and remove the Bundt pan. Let cool completely on the wire rack.

We dusted the top of the cooled lemonade cake with confectioners’ sugar and served it with our lemon dessert sauce to create a gorgeous slice of lemon drizzle Bundt cake.

Creamy lemon sauce on a slice of cake
Sweet, creamy lemon dessert sauce on cake

Tips for the Best Results

  • A pastry brush works well to get into all the crevices of the Bundt pan.
  • You can also use baking spray with flour to coat the Bundt pan.
  • After filling the Bundt pan, tap the pan several times on the work surface to release any bubbles or air pockets.
  • When testing the lemonade Bundt cake, first check it at 47 minutes. If there are a few crumbs on the testing stick, you can remove it from the oven.

Bundt Cake Frequently Asked Questions

Why is there a tube in the center of a Bundt pan?

There is a purpose for that hollow tube in the center of the Bundt pan! As the cake bakes, heat circulates up the hollow tube, promoting an even rise to the cake. Another benefit of the center tube is that the cake is easy to slice and serve.

Are all Bundt pans round?

The most common shape of a Bundt pan is round, but they also come in square and intricately designed shapes. A heart shape Bundt pan is one example that is popular at Valentine’s Day.  Mini-Bundt pans are particularly growing in popularity as they are easy to serve without slicing.

You can also find some elaborately designed Bundt pans available. It is my personal belief that the more intricate the design of the pan the more potential the cake has of sticking.

Can any cake be baked in a Bundt pan?

You can bake most cakes in a Bundt pan but dense cakes such as pound cakes do much better in these pans. We do not recommend very light, fluffy cakes such as angel food, chiffon, or sponge cakes as they are more delicate and difficult to get out of a bundt pan. 

Close up of lemon bundt cake with creamy lemon dessert sauce

A slice of this tart and tender lemonade Bundt cake will is like a slice of sunshine. With a vibrant lemon flavor and the perfect Bundt cake texture, there’s so much to love about this recipe.

Happy baking!

More Recipes You Will Love:

Our Gluten-Free Chocolate Bundt Cake is a deep, rich, fudgy cake made with gluten-free baking mix. The drizzle of thick ganache is also dairy-free and made with chocolate and coconut cream.

This Old-Fashioned Cream Cheese Pound Cake is easy to make and has a distinct buttery taste. The outside crust is crisp, golden and delicious with just a dusting of confectioners’ sugar.

Our Mango Mousse Cake is a light and luscious layer of cloud-like, fresh mango mousse floating on a moist coconut sponge cake.

An orange creamsicle soda will transport you back to your childhood memories and quench your thirst.

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Creamy lemon sauce

Lemonade Bundt Cake

A dreamy Lemonade Bundt Cake, infused with lemon and lightly dusted with confectioners’ sugar. No frosting or glaze on this cake! Each serving of this light, moist cake has a pour of a custard-like lemon dessert sauce. This is the ultimate lemon-y treat!
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 215kcal
Author: Pat Nyswonger

Ingredients

  • 2-1/2 cups 300g all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 2 lemons
  • 3 eggs
  • 1 egg yolk
  • 1-3/4 cups 370g sugar
  • 1/2 cup vegetable oil

Instructions

  • Place the rack in the middle position of the oven.  Butter and flour a 10 to 12-cup Bundt pan. Preheat the oven to 350°F.
  • Set a mesh strainer over a large bowl and sift the flour, baking powder and salt together. Reserve.
  • In a pitcher or dish, combine the milk, vanilla, lemon juice and the zest.  Reserve.
  • To a large mixing bowl, add the eggs, egg yolk and sugar and beat at high speed with an electric mixer until the mixture triples in volume and forms a ribbon when lifting the beaters. This will take 8-10 minutes. Gradually drizzle in the oil while beating. 
  • Reduce the mixing speed to low and add the reserved milk mixture alternately with the reserved dry ingredients and mix just until combined. Do not over mix.
  • Scrape the batter into the prepared Bundt pan.
  • Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out almost clean with a few crumbs on the tester.
  • Cool the cake on a wire rack for 15 minutes, flip upside down and remove the Bundt pan. Let cool completely on the wire rack.

Notes

  • The pastry brush works well to get into all the crevices of the Bundt pan
  • A baking spray can also be used to coat the Bundt pan
  • After filling the Bundt pan, tap the pan several times on the work surface to release any bubbles or air pockets.
  • When testing the cake, I check first at 47-minutes. If there is a tiny bit of crumbs on the testing stick I remove it from the oven. The residual heat will continue to bake the cake after it is removed.

Nutrition

Serving: 1Slice | Calories: 215kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 241mg | Fiber: 1g | Sugar: 1g

This recipe was originally published on August 3, 2019.

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating




Destiny Renaissance

Friday 14th of August 2020

At what temperature should I bake this lovely cake?

Dahn Boquist

Friday 14th of August 2020

Thanks for the question Destiny, I updated the recipe card. Set the oven for 350°F

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